Method and apparatus for making infusions



Jan. 20, 1931. L. H. ENGLUNG 1,739,334

METHOD AND APPARATUS FOR MAKING INFUSIONS Filed May 21, 1929 VENTOR.

' ATTORNEY Patented 20, 1931 PATENT; OFFICE LEONARD H. ENGIUND, OIWINONA, MINNESOTA METHOD AND APPARATUS FOR IAKDTG INFUSIONS IApplication tiled Kay a1, 1929. Serial No. 304321.

This invention relates to .an improved method and apparatus for makingcoffee or other infusion beverages.

Objects of this invention are: storage after I roasting, in the formof'unbroken kernels or berries; extraction at the instant ofpulverization; absorption and solution of all volatile constituents(which comprise the very essence of flavor) at the instant ofpulverization and before diflusion into the atmosphere; extraction bymeans of water at a tem rature range between 185 F. to 195 F., water at212 F. drops to this'range on being poured into the apparatus),extraction in water which is aerated; short period of contact of waterwith pulverized cofiee, preventin the solution of tannin, glucosides,and 05191 compounds of astringent, bitter or deleterious effect, sincethese substances are not as rapidly soluble as the flavoring essences;application of efiective force to separate the bevera from the residue.

In my process, te unbroken berries are pulverized into an impalpablepowder during the space of a few seconds time; simultaneously thispowder is entrained ina spray of water so that the extraction beginsinstantly, preventing any loss of the volatile oils and essences, (whichare ordinarily lost in the atmosphereof the room as aroma when ground ina cofiee mill in the ordinary way). An-instant later this slurry-ofpulverized cofiee and water reaches the solid curb of a centrifugalbasket, where the insoluble residue of the kernel builds up as a layeror cake, while the high speed spray of water or solvent permeates themass coming in contact with the entire surface of the minutestparticles, after which the centrifugal force drives it upwardly alongthe solid curb of the basket to the top, where it is thrown E into thereservoir of the urn, thus efiecting clarification or separation fromthe residue.

The water being broken up by centrifugal force forms a spray, whichbecomes aerated due to the presence of air in the vessel, and any aroma,as mentioned above, would also be taken up by this spray. This aerationmakes the beverage more palatable, whereas in an ordinary percolator thelonger the percolating action the more air is taken out of the solution,giving a flat taste.

The extremely fine division of the cofiee berry and the entrainment inthe spray of water makes possible the almost instant solution of theflavoring constituents in a degree approaching 100%, while theseparation or clarificationa fraction of a second later on the solidcurb of the centrifugal basket effectively prevents hydrolysis ofglucosides and subsequent solutions of the derivatives and otherdeleterious, slowly soluble substances. The effective power ofcentrifugal force removes most of the solution from the residue.

By-my process, the beverage produced, contains the maximum of solubleflavoring constituents, with a minimum trace of tannin and otherundesirable constituents mentioned above. It is of very highest quality,has a delicious taste and flavor, and is produced at a maximum rate ofyield.

The essentials of my apparatus comprise,

a vessel or container for liquid; a hopper or receptacle for cofieeberries or kernels; a means for pulverizing or grinding the cofieeberries; a means for producing a spray of liquid; a solid curbcentrifugal basket for clarifying the beverage and a source of power sofor driving the above mentioned means.

In the preferred form of my apparatus, referring to the drawing, avessel 1 made preferably of vitrified pottery has an upper compartment 2and a lower compartment 3, separated by a wall or partition 4. Extendingvertically from 4 is a hollow tubular section 5, which is lined with ametallic sleeve 6, forming a journal for the shafts 7 and 8. An electricmotor 9, (retained by a support 10, M which may be attached to thevessel 1 is mounted in the lower compartment 3 an its shaft 7 runs inthe journal 6 and is flexibly connected to the shaft 8 hereinafterdescribed. Of the many kinds of grinders or pulverizers hown, ll preferto use the type known as a hammer mill which has a number of metalpieces or hammers ll, fixed to theshaft 8 and disposed around the circleof travel in any arrangement desired. These rotating ham- PMmers-runbetween or adjacent to the station- I ary members 12 and grindor pulverize the coffee beans. My

' along the we basket 14 where the extraction andclarification isaccomplished, the residue being deposited on the inner wall of thebasket 14 .and the li uid passes, by centrifugal force over the'le ge24on upper extremity of the -fee from choking the mill before it reasonfor using this type of mill is thatit may be operated at the high speedthat I use for drivin my vertical cone? 13 for producing spra anmovement of the ,li uid, u ward over t e inner surface of the so 'd .curbasket 14, utilizing the shaft 8 to rotate the hammers 11, the cone 13and the basket 14 all at the. same speed. Asmentioned before shaft 8journals in the sleeve 6 and its upperend ournals in the bearin 18. Thisbearing 18 and the stationarymem liers of the mill 12 are carried by themember 19 which is'cylindrical in its lower part and conical in itsupper part, the said upper part being supported in e annular depression20 in the top of the upper compartment 2; Fitting into this samedepression '20, I have a funnel shaped receptacle 21 into which thecofl'ee beans are placed. To prevent the cofets up ,to speed therotating baflie 22 is fixe on to the shaft 8. When this shaft gets up tospeed the cofiee beans that are in contact with t e baflle 22 are slungout by centrifugal force and fall down into the mill, this action-continuin 'empty.

until the funnel member 21 is e pulverized c oifee falls to the rotatingdisc23 where it is slung out into the stream of liqluid and spraypassing upward l of the cone 13 and solid curb basket 14, the liquid andspray falling back to the main body of liquid in the chamber 2.

This action continues as long as the apparatus is operating. Ifnecessary, screens can be inserted at the top and bottom of the bas-'ket 14 to prevent the ground coifee from finding egress to the mam bodyof liquid.

The beverage may the spigot or cock 25. The current is supplied to themotorthrough the wires 26. The

motor compartment may be'filled with insua paratus is co ee beverage, erpurposes.

and while this method and shown as applied to makin itmay be used formany ot 'What is claimed is:

1 In a cofiee makingafparatus, the com-f shaft, a grinding orpulverizingmill in the upper compartment driven by said shaft, acentrifugal separator surrounding said mill and ads ted to receive thedischarge into said mill an means to cause a circulation of liquidthrough said separator- 3. The combination with a device as l claimed inclaim 1 of a suitable heating device positioned in the vessel andadapted to contact withthe liquid therein.

In testimorrg1 whereof I aflix 111 Si ature. ONARD H. E GLTi 'ND.

be drawn out through lation 27 and the bottom is padded with a fibrousmaterial 28, to prevent noise and vibration, or the motor maybe arrangedand ventilated in any suitable manner. Any suitable means may beemployed to heat the liquid if desired, such as the usual immersionheater 29.

It will be observed that the entire mill and basket 14 and attached artsmay be readily removed from the top of the vessel for clean- 'ing orrepairs.

The embodiment of the invention herein described is particularly suitedfor household use where a small inexpensive device, easily portable andcleaned, is necessary, but' many modifications can be made thereinwithout departing from the appended claims herein,

